In article Ben newsam said ...
> On Sun, 30 Mar 2008 00:43:33 -0000, Bear
gmail.com>
> wrote:
> >>... *proper* beef dripping, on hot, buttered toast. Small sprinkling of
>>salt. Sublime.
>
> Absobloodylutely. I remember the dripping jar at my first school. The
> dripping was poured in, and if you were lucky, instead of mere
> dripping (which was nice enough with, as you say, a sprinkling of
> salt), you got a layer of rich brown other stuff, which was either
> jelly-like or crunchy, depending. Happy memories.
Ah now I count the brown stuff as "dripping" too ... proper dripping,
IMHO, is a combination of the beefy fatty stuff *and* the rich, even-
beefier, brown stuff. One without the other is like strawberries
without cream :)
>>Doesn't seem to happen anymore when one roasts beef, no matter how good
>>the meat (or its source) ... I imagine they drain off certain things
>>these days to enrich the flavour of various god-awful "recovered" by-
>>products.
>
> I think that beef nowadays is produced to be *much* leaner than it
> used to be.
Really? That surprises me. The joints themselves don't strike me as
having much less marbling than they used to, nor any less (if one knows
the butcher) dressing fat ... plus it wasn't just fat (as mentioned
above) ... I think they're draining the meat more than they used to,
which asks the question "why would they do that?", hence my "to flavour
other, less yummy, stuff" stab-in-the-dark, above.
--
Bear
